Sausage & Feta Rigatoni

Prep time: 30 mins | Serves: 4

Ingredients:

• 400g rigatoni

• 300g pork sausages, skins removed

• 20g olive oil

• 150g onion, finely diced

• 15g garlic, finely chopped

• 1 tsp dried chilli flakes (2g, optional)

• 30g tomato purée

• 400g chopped tomatoes

• 100g double cream

• 120g feta, crumbled

• 4g sea salt

• 1g freshly ground black pepper

• 10g fresh oregano or parsley, chopped

Method:

1. Bring a large pan of salted water to the boil and cook the rigatoni according to packet instructions. Reserve 100g of pasta cooking water, then drain.

2. Heat the olive oil in a wide pan over medium heat. Add the sausage meat and cook, breaking it up, until golden and crisp.

3. Add the onion and cook for 5–6 minutes until soft. Stir in the garlic and chilli flakes and cook for 1 minute until fragrant.

4. Add the tomato purée and cook for 1 minute, then pour in the chopped tomatoes. Simmer for 8–10 minutes until thickened.

5. Stir in the cream and season with salt and pepper.

6. Add the cooked rigatoni to the sauce with a splash of pasta water to loosen. Toss well to coat.

7. Remove from the heat and gently fold through the feta.

8. Finish with fresh herbs.

9. Taste and adjust seasoning if needed — a pinch more salt, pepper or chilli to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream to loosen the sauce.